Before autumn takes its hold, savour the flavours of summer in a new and modern way with this refreshing Aperol-based cocktail, served with salted melon and decorated with a touch of gold leaf.
aperol cocktail with prosecco and salted melon
12 shots Aperol, divided
750ml Prosecco sparkling wine, chilled
1T sea-salt flakes
1t castor sugar
a generous pinch of ground ginger
1 sheet edible gold leaf or edible gold dust
6 slices melon, peeled
Fill each glass with ice and pour in 2 shots of Aperol. Top with the Prosecco and place the glasses onto a serving tray. Combine the sea salt flakes, sugar, ginger and gold leaf and rub lightly to break down the gold leaf. Sprinkle each melon slice with a generous pinch of the flavoured salt and place a slice onto each glass. Serve immediately.